Bean and Bacon Salad

Cinco de Mayo - Meat and Poultry

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Brief

Prep 15 mins

Cook: 10 mins

Additional: 1hr

Total: 1hr25 mins

Servings: 6

Yield: 6 servings

Bean and Bacon Salad

Ingredients

10 slices bacon

2 tablespoons vinegar

½ cup mayonnaise

2 tablespoons white sugar

1 (15.25 ounce) can kidney beans

drained and rinsed

1 ½ cups shredded cabbage

½ cup diced celery

2 tablespoons chopped fresh parsley

⅓ cup finely chopped onion

1 teaspoon salt

1 dash ground black pepper

Mexican White Sauce

Meat and Poultry

Directions

Step 1

In a skillet over medium heat cook the bacon until crisp. Drain cool and crumble.

Step 2

In a small bowl whisk together the vinegar mayonnaise and sugar.

Step 3

In a large bowl mix the bacon kidney beans cabbage celery parsley and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad and toss to coat. Refrigerate at least 1 hour before serving.

Nutritional Information

Bean and Bacon Salad

Servings Per Recipe:6

Calories: 300.8

% Daily Value *

Protein: 10.1g 20%

Carbohydrates: 18g 6%

Dietary Fiber: 5.2g 21%

Sugars: 5.4g

Fat: 21.3g 33%

Saturated Fat: 4.3g 22%

Cholesterol: 23.9mg 8%

Vitamin A Iu: 226.5IU 5%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.2mg 12%

Vitamin C: 8.9mg 15%

Folate: 15.6mcg 4%

Calcium: 40.2mg 4%

Iron: 1.5mg 8%

Magnesium: 10.1mg 4%

Potassium: 164.3mg 5%

Sodium: 1013.2mg 41%

Thiamin: 0.2mg 20%

Calories From Fat: 191.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.